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Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. [6] The genus Tamarindus is monotypic , meaning that it contains only this species.
Pithecellobium dulce, commonly known as Manila tamarind, Madras thorn, monkeypod tree or camachile, [4] [5] is a species of flowering plant in the pea family, Fabaceae, that is native to the Pacific Coast and adjacent highlands of Mexico, Central America, and northern South America. [3]
Caterina Oltean/500px/Getty Images. Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.)
Diploglottis diphyllostegia, commonly known as the northern tamarind, native tamarind or wild tamarind, is a tree in the lychee family Sapindaceae which is endemic to Queensland, Australia. It is an attractive tree with potential in cultivation, with a dense crown of dark green leaves and masses of fruit in spring and summer.
[3] [4] Guava, introduced to the Philippines via the Manila galleons, is also used. [5] Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits. [6] [7] Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions.
In the Philippines, this is called kiamoy or tsampoy, and is usually drier. Kiamoy and tsampoy were two types of Filipino-Chinese plum pickle that was transported via the Manila galleon to Mexico, where it is known as chamoy and is usually made with apricot, ume or tamarind and a mix of salt and dry chili.
Dialium indum, the tamarind-plum [2] or velvet tamarind, [3] is a tall, tropical, fruit-bearing tree. It belongs to the family Fabaceae, and has small, typically grape-sized edible fruits with brown hard inedible shells. No reports of cultivation exist, information on propagation is limited.
Store bought tamarind pulp can be used as an alternative to minimise the time required to prepare the tamarind pods. Once the ingredients are combined the beverage is served over ice. [ 4 ] This process typically takes between 45 minutes to an hour to complete, but is dependent on if store bought tamarind pulp is used or how long the tamarind ...